Making a hearty Minestrone soup does not have to be a lengthy and time-consuming process. Try this ultra-quick recipe, served with a side of pesto toasts, and get a steaming bowl ready and on the table in 30 minutes.

Ingredients

6 long diagonal baguette slices

1-1/2 tablespoons prepared pesto plus 2 tablespoons for the soup

1/3 cup grated parmesan

2 large garlic cloves, finely chopped

1/4 teaspoon hot pepper flakes

1 tablespoon olive oil

3 cups chopped kale

1 cup water

2 cans vegetable soup (18- to 19-ounces each)

1/3 cup ditalini or other small tubular pasta

Directions

Preheat your oven to 425 degrees.

Put the bread onto a baking sheet. Spread each bread slice with the prepared pesto and then top each with parmesan cheese. Place in the oven and cook for 10 minutes until toasted.

In the meantime, place the olive oil into a large sauté pan over medium heat. Once it begins to shimmer, add the garlic and the pepper flakes and sauté for 2 minutes. Stir in the kale, water and a few pinches of salt and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer the mixture for 6 minutes.

Stir in the soup and bring the mixture to a boil over medium-high heat. Once boiling, add the pasta and cook for 12 minutes. Remove the pot from the heat, stir in the 2 tablespoon of pesto and serve immediately with the prepared toasts.